Halibut “en Papillote”
with Chanterelles and Truffle Butter

Cooking Time: Approx. 20 minutes
Prep Time: Approx. 30 minutes
Makes: 4 servings


4 pieces of parchment paper
4 pieces of 6 oz. Halibut filets
½ a pound of chopped Chanterelles
2 oz. of Truffle butter split 4 ways (Mushrooms All Year)
4 piece of butter ½ an oz. each
2 chopped cloves of garlic
2 chopped shallots
½ a pound of green beans
4 slices of lemon and 4 slices of tomato
½  glass of Chardonnay
1 egg yolk
S&P and chopped parsley


In a bowl, mix Chanterlles, green beans, garlic, shallots, Chardonnay and seasonings. Split the mixture 4 ways.
In a parchment sheet put a seasoned Halibut filets, vegetable, tomato, lemon and regular piece of butter. Repeat the operation 4 times.
Seal the parchment sheet: fold the paper air tight with the help of egg yolk
Place the 4 “papillotes” on a sheet pan and bake them in a preheated oven for 20 min. at  400 F.
Before serving, top the fish with ½ oz of Truffle butter and let it melt.


Louis Jeandin

Mushrooms All Year


(541) 535-6562 or (541) 973-6595